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Unit 1 The Science of Food
Chapter 1 Food Science: An Old but New Subject . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Chapter 2 Scientifi c Evaluation: Being Objective . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
Chapter 3 Sensory Evaluation: The Human Factor . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 62
Unit 2 Basic Chemistry
Chapter 4 Basic Food Chemistry: The Nature of Matter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 90
Chapter 5 Energy: Matter in Motion . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 116
Chapter 6 Ions: Charged Particles in Solution . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 146
Chapter 7 Water: The Universal Solvent . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 178
Unit 3 Organic Chemistry: The Macronutrients
Chapter 8 Sugar: The Simplest of Carbohydrates . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 210
Chapter 9 The Complex Carbohydrates: Starches, Cellulose, Gums, and Pectins . . . . . . 242
Chapter 10 Lipids: Nature’s Flavor Enhancers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 270
Chapter 11 Proteins: Amino Acids and Peptides . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 302
Chapter 12 Enzymes: The Protein Catalyst . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 338
Unit 4 Food Chemistry: The Microcomponents
Chapter 13 The Micronutrients: Vitamins and Minerals . . . . . . . . . . . . . . . . . . . . . . . . . . . . 368
Chapter 14 Phytochemicals: The Other Food Components . . . . . . . . . . . . . . . . . . . . . . . . . 400
Chapter 15 Food Analogs: Substitute Ingredients. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 432
Chapter 16 Additives: Producing Desired Characteristics in Foods . . . . . . . . . . . . . . . . . . 458
Unit 5 Food Microbiology: Living Organisms in Food
Chapter 17 Fermentation: Desirable Effects of Microbes . . . . . . . . . . . . . . . . . . . . . . . . . . . 492
Chapter 18 Food Safety: Sources of Contamination . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 530
Unit 6 Food Preservation and Packaging
Chapter 19 Thermal Preservation: Hot and Cold Processing . . . . . . . . . . . . . . . . . . . . . . . . 572
Chapter 20 Dehydration and Concentration: Controlling Water Activity . . . . . . . . . . . . . . . 604
Chapter 21 Current Trends in Food Preservation:
Irradiation, Packaging, and Biotechnology . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 632
Unit 7 Working with Complex Food Systems
Chapter 22 Mixtures: Solutions, Colloidal Dispersions, and Suspensions . . . . . . . . . . . . . 670
Chapter 23 Separation Techniques: Mechanical and Chemical Methods . . . . . . . . . . . . . . 702
Chapter 24 Research: Developing New Food Products . . . . . . . . . . . . . . . . . . . . . . . . . . . . 730
Chapter 25 Food Science Related Careers: A World of Opportunities . . . . . . . . . . . . . . . . 758
Appendix A Information Required on Food Labels . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 784
Appendix B Measurement Conversion Charts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 790
Appendix C Career Success . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 792
Glossary . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 810
Index . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 826
Contents in Brief